Recipe: Black-Eyed Pea Salad

You can eat this refreshing salad as a main dish or serve it alongside a hamburger.

Either way, you’ll reap lots of health benefits.

Black-Eyed Pea Salad

Yield: 4 servings

4 cups water

1 cup rice

1 teaspoon salt

1 package (10 ounces) frozen black-eyed peas

2 tablespoons olive oil

3/4 cup fresh lemon juice

1 tablespoon Dijon mustard

3/4 teaspoon pepper

1 pound shiitake mushrooms, stems discarded and caps thinly sliced

1 teaspoon tarragon

1/2 pound sugar snap peas, strings removed

4 scallions, thinly sliced

In a medium saucepan, bring the water to a boil. Add the rice and 1/4 teaspoon of salt. Reduce to a simmer, cover and cook for 5 minutes.

Add the black-eyed peas, cover and simmer until the rice and black-eyed peas are tender, about 15 minutes. Drain any liquid remaining in the pan.

Meanwhile, in a large bowl, whisk together 1 tablespoon of the olive oil, the remaining 3/4 teaspoon salt, lemon juice, mustard and pepper.

When the rice and peas have finished cooking, add them to the bowl and toss to combine.

In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Add the mushrooms and tarragon, cover and cook until the mushrooms are tender, about 5 minutes.

Add the sugar snap peas and cook, uncovered, until tender, about 3 minutes.

Add to the bowl.

Add the scallions to the bowl and toss again.

Serve at room temperature or chilled.

Related stories from Idaho Statesman